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Bara Brith

Discover Pinterest’s 10 best ideas and inspiration for Bara Brith. Get inspired and try out new things.

Bara Brith - Baker Jo

2 · 50 minutes · A traditional tea loaf originating from Wales, Bara Brith is a deliciously moist, sweet fruit cake topped with a sticky tea glaze!

10 ingredients

Produce
  • 400 g Dried fruit, mixed
  • 1 Orange, Zest of large
  • 280 ml Tea, strong hot
Refrigerated
  • 1 Egg, medium
Baking & Spices
  • 2 tsp Baking powder, level
  • 200 g Brown sugar, dark
  • 260 g Plain flour
  • 1/4 tsp Salt, level
  • 1 tsp Spice, mixed level
Dairy
  • 30 g Butter, unsalted
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Welsh Recipe: Bara Brith (Speckled Bread)

The name literally means "speckled bread," and bara brith is baked and sold commercially in most parts of Wales, but virtually every region, town, and family seems to have their own special version of the recipe.

More information...

Bara Brith - Baker Jo

2 · 50 minutes · A traditional tea loaf originating from Wales, Bara Brith is a deliciously moist, sweet fruit cake topped with a sticky tea glaze!

10 ingredients

Produce
  • 400 g Dried fruit, mixed
  • 1 Orange, Zest of large
  • 280 ml Tea, strong hot
Refrigerated
  • 1 Egg, medium
Baking & Spices
  • 2 tsp Baking powder, level
  • 200 g Brown sugar, dark
  • 260 g Plain flour
  • 1/4 tsp Salt, level
  • 1 tsp Spice, mixed level
Dairy
  • 30 g Butter, unsalted
More information...

Bara Brith (Welsh Tea Bread)

19 · Studded with plump raisins and currants soaked in tea and mingled with candied citrus peel and aromatic spices, Bara Brith is Wales' famous tea bread!

14 ingredients

Produce
  • 4 oz Black currants, dried
  • 1 1/3 cups Black tea, very strong
  • 1 oz Candied lemon peel
  • 1 Candied lemon/orange peel recipe, Homemade
  • 1 oz Candied orange peel
  • 10 oz Combination of raisins and sultanas
Refrigerated
  • 1 Egg, large
Baking & Spices
  • 3 cups All-purpose flour
  • 3 3/4 tsp Baking powder
  • 1 cup Brown sugar, packed dark
  • 1 1/4 tsp Salt
  • 2 1/2 tsp Spice, mixed
  • 1 Spice recipe, Homemade Mixed
Dairy
  • 4 tbsp Butter, unsalted
More information...

Bara Brith (Welsh Tea Bread)

19 · Studded with plump raisins and currants soaked in tea and mingled with candied citrus peel and aromatic spices, Bara Brith is Wales' famous tea bread!

14 ingredients

Produce
  • 4 oz Black currants, dried
  • 1 1/3 cups Black tea, very strong
  • 1 oz Candied lemon peel
  • 1 Candied lemon/orange peel recipe, Homemade
  • 1 oz Candied orange peel
  • 10 oz Combination of raisins and sultanas
Refrigerated
  • 1 Egg, large
Baking & Spices
  • 3 cups All-purpose flour
  • 3 3/4 tsp Baking powder
  • 1 cup Brown sugar, packed dark
  • 1 1/4 tsp Salt
  • 2 1/2 tsp Spice, mixed
  • 1 Spice recipe, Homemade Mixed
Dairy
  • 4 tbsp Butter, unsalted
More information...

Welsh Recipe: Bara Brith (Speckled Bread)

The name literally means "speckled bread," and bara brith is baked and sold commercially in most parts of Wales, but virtually every region, town, and family seems to have their own special version of the recipe.

More information...
Amal Ali
Amal Ali saved to Baking

Friends in the Kitchen - Julie's Bara Brith

15 · A simple and popular Welsh cake. easy to make and keeps well. If you can resist eating it that is! Remember to soak the fruit the night before.

7 ingredients

Produce
  • 300 ml Black tea, strong hot
  • 400 g Dried fruit, mixed
Refrigerated
  • 2 Eggs
Baking & Spices
  • 100 g Demerara sugar
  • 250 g Self-raising flour
  • 1 tsp Spice, mixed
Dairy
  • 1 Butter
More information...
Sarah
Sarah saved to Bake Me

Bara Brith Biscuits

Bara Brith biscuits - A crunchy spiced shortbread biscuit with orange zest and tea-infused raisins.

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Bara Brith - Fabulous Raisin TEAbread and an industrious squirrel.

Bara Brith atop one of my fabric designs at Spoonflower Oh My Goodness this is such an excellent recipe from a copy of British Country Living (the BEST magazine in the known universe) from February 2008 - why have I not made it before - was I leery of it's easy peasiness - perhaps - but now I make this about every 5 days and it comes out dandy every time!! If you like fruit cake this is a winner especially so as it contains only 7 pretty much on hand ingredients - maybe you'll have to avail yourself of raisins but I bet you have the rest in the house - there's no creaming butter or anything fancy but you do need to start soaking the raisins about 6 hours ahead of baking the teabread - that's the only 'hard' part. Off we go!! Plumping up my raisins in good strong tea - yum!! First make some strong tea - I have used regular black tea, Earl Grey, regular black with a little Lapsang Souchong - they all tasted good -I think Earl Grey is my fave though but the type of tea is up to you - I bet you could also use either green tea or apple juice - mmm - maybe I'll try apple juice in the next one - you'll need 10 fluid ounces hot tea (300ml) - nice and hot! Now put 10 ounces (about 280g) of dried fruit - I use just raisins but you can use raisins, currants, mixed peel and or sultanas - in whatever combination takes your fancy - pop them into a narrow bowl and pour on the hot tea - leave for about 6 hours - more or less - I have found 6 to be the optimum time - less and they're not plump enough and there's too much liquid left and more and there's no liquid left and the teabread burns on the outside. I added the zest of one lemon and mixed it in with the tea and fruit for a little brightness in the finished delight. Pre-heat oven to 325F Avail yourself of the following ingredients (including the raisins soaked in hot tea see above): 9oz (250g) self raising flour OR 9oz regular flour combined with 2 teaspoons baking powder (you don't need the baking powder in the self raising flour as it already has raising agents added to it) 1 large egg beaten 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon cardamom - goes well with the lemon zest zing 5oz (125g) preferably brown sugar but white is OK too - I use slightly off white organic THAT'S IT!! 1. Once your raisins are soaked and nicely plumped sieve the flour and spices into them (don't drain - you want the tea in there) - stir in the sugar, stir in the egg and beat a little until well blended. 2. Butter either an 8" round or a 6" round cake pan (those of you who know me know I have a ridiculous fondness for the 6" round and tall cake pan because it makes cute cakes as seen below) and add batter - smooth the top and pop into your preheated 325 oven - the oven needs to be low to be able to cook a long, slow time. 3. Bake for about 1 1/2 hours until springy to the touch and a skewer comes out clean - check after one hour and if it is browning too much put an aluminium foil hat over to stop the top burning. This cake depends a lot on how long the raisins have soaked and therefore how much wetness there is to the batter. The texture of the batter - wet but not sloppy! Bara Brith "speckled bread"- a beautiful Welsh recipe - the recipe in the magazine said to keep it around for a few days before eating as it develops a nice elastic texture due to it's lack of shortening - yeh right - like I've been able to wait that long to find out - it's great as soon as it's cooled - it does get better by the day and is faboo toasted with lashings of butter - also untoasted with butter is good!! I made the yeasted Irish version, Barm Brack, of this a few weeks ago - it was lovely but it was much more of a bread with raisins in, harder and more time consuming to make and not as fruity - this recipe is a WINNER!! HAPPY BAKING!! It's another snow day here in Maine - as you can see there are still lots of apples on the tree out back and plenty on the ground for the wild turkey's and deer to nosh on. And below - an enterprising squirrel found a place to stash his apple - in a hollow on top of the washing line pole - clever little devil - would LOVE to have seen him getting this up there - the apple is held nice and securely for him to nibble on safely away from his other wild neighbours!! See you soon - my next post is about recycling my artwork - do drop by again. Patricia

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